This delicious pear cake is topped with butterscotch whipped cream, and it will be a showstopper when you present it to family or guests. —Jeanne Holt, Mendota Heights, Minnesota
- 1 can (15 ounces) pear halves
- 1 package butter recipe golden cake mix (regular size)
- 1/2 cup butter, softened
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans, toasted
- 1 carton (8 ounces) frozen whipped topping, thawed
- 2/3 cup butterscotch ice cream topping, divided
- 2 cups chopped peeled ripe pears
- 1 tablespoon lemon juice
- 1/3 cup pecan halves, toasted
- Drain pears, reserving liquid. Puree pears in a blender; add enough reserved liquid to measure 1 cup.
- In a large bowl, combine the cake mix, butter, eggs,
- vanilla, chopped pecans and pear puree; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
- Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- In a small bowl, fold whipped topping into 1/3 cup butterscotch topping. Place one cake layer on a serving plate. Spread with half of the filling. Toss pears with lemon juice; sprinkle half of pears over the filling. Drizzle with 2 tablespoons butterscotch topping. Repeat layers.
- Arrange pecan halves on top of cake. Drizzle with remaining butterscotch topping. Refrigerate until serving. Yield: 10 servings.
Originally published as Pecan Pear Torte in Simple & Delicious November/December 2008, p54
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